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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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An elegant clafouti with incredible flavor-perfect for a special occasion! (Slightly adapted from a recipe in The Pacific Northwest/ Williams Sonoma New American Cooking.) Ingredients:
1/4 cup unsalted butter |
2 tablespoons granulated sugar |
1/3 cup dried sour cherries (pitted) |
3 cups sweet cherries, stemmed and pitted (fresh or frozen) |
1/4 cup kirschwasser (kirsch) |
3 large eggs |
1/3 cup whole wheat pastry flour or 1/3 cup all-purpose flour |
6 tablespoons granulated sugar |
1/2 cup milk (regular, lowfat, or nonfat) |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
1 tablespoon confectioners' sugar |
Directions:
1. Preheat oven to 350 degrees. Butter a 9 glass pie plate.
2. Heat a large skillet over medium-high heat, and melt unsalted butter. Carefully mix in granulated sugar (2 tablespoons), dried sour cherries, and fresh or frozen sweet cherries; then cook, stirring as necessary, until hot and bubbling (about 2 minutes for fresh cherries-longer for the frozen variety). Stir in kirschwasser, remove from heat, and cover; leave covered for 10 minutes.
3. In a medium mixing bowl, whisk together eggs and whole wheat pastry flour until well combined; then add granulated sugar (6 tablespoons), milk, vanilla extract, and salt, and whisk to create a smooth batter.
4. Using a pierced spoon, move cherries from skillet to buttered glass pie plate-saving cherry liquid.
5. Add cherry liquid to batter, and whisk to combine; then pour over cherries in glass pie plate (it will be very full).
6. Bake clafouti for 45 minutes, or until risen and browned.
7. Transfer baked claufouti to a wire rack to cool a bit before serving.
8. Serve warm with a fine sprinkle of confectioner's sugar.
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